Turn Any Summer Fruit Into a Crumble Right Now

Yahoo Food
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"People don’t like to turn on the oven in summer, I know. However, if I didn’t turn on my oven, how would I ever bake the desserts I love most? Summer’s fruit crumbles, crisps, cobblers, and pies are my absolute favorites. Here, I share my basic peach crumble recipe and variations for other fruits — they’re worth a little heat in the kitchen!"

At the Ready
The topping freezes well, so why not make a double batch and save half for another day?

Mix in Some Berries
Add a cup of raspberries or blueberries to peach or apricot, or strawberries to rhubarb.

See More: 35 Beyond Delicious No-Bake Dessert Recipes

Peach Crumble

For an even sweeter summer, take advantage of the season’s perfectly ripe peaches.

For the Filling
2 pounds peaches or nectarines, cut into 1/2-inch wedges (6 cups)
3/4 cup granulated sugar
1 tablespoon lemon juice
4 teaspoons cornstarch
1/2 teaspoon coarse salt

For the Topping
6 tablespoons unsalted butter, room temperature
1/4 cup light-brown sugar
1 cup all-purpose flour (spooned and leveled)
1/2 teaspoon coarse salt

1. Preheat oven to 375 degrees. Make the filling: Combine peaches, granulated sugar, lemon juice, cornstarch, and salt. Transfer to an 8-inch square baking dish.

2. Make the topping: In a large bowl, using a mixer, beat butter and brown sugar on medium until light and fluffy. Add flour and salt and, with your hands, mix until large pieces form. Scatter over filling.

3. Bake until center is bubbling, 40 to 50 minutes, tenting loosely with foil after 30 minutes. Let cool 20 minutes before serving.

Watch: Healthy Raspberry-Ricotta Ice Cream Recipe

Crumble Creator

Same easy steps as the Peach Crumble recipe above, different delicious flavors. Each filling also gets 1/2 teaspoon coarse salt.

Blueberry

6 cups fruit
1/2 cup granulated sugar
2 teaspoons lemon juice
5 teaspoons cornstarch

Raspberry

5 1/2 cups fruit
1 cup granulated sugar
5 teaspoons cornstarch

Apricot

2 pounds fruit, cut into 1/2-inch wedges (6 cups)
1 cup granulated sugar
2 teaspoons lemon juice
4 teaspoons cornstarch

Rhubarb

2 pounds fruit, thinly sliced (6 cups)
1 1/4 cups granulated sugar
5 teaspoons cornstarch

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